Slow Cooker Vintage Ham and Potato Dinner is stick to your ribs good! Smoky ham, potatoes and green beans in a cheesy sauce, what could be better?
Hi all! Welcome to another edition of Slow Cooker Vintage Recipe of the month. I found this recipe in my Amish-Country Cookbook. The version in the cookbook for this recipe wasn’t a crock pot recipe, but I easily converted it to the slow cooker. I love looking through my old cookbooks and finding recipes that can be altered a bit to be made in the slow cooker. This one does great. There is plenty of cheesy sauce to keep everything moist. The six hours of cooking time melds all the flavors together, you can taste the smoky ham in the sauce. Also the potatoes get fork tender, and the ham even gets tender too.
Here is the YouTube video on how to put this Slow Cooker Vintage Ham and Potato Dinner together. You can follow me on YouTube here.
Have a great week. I hope you give this recipe a try, it’s a keeper!
- 1 (10.75-oz.) can cream of chicken soup
- ⅓ cup milk
- ¼ tsp. salt
- ¼ tsp. pepper
- ½ tsp. onion powder
- 5 cups sliced russet potatoes
- 3 cups cut and snipped green beans
- 2 cups diced ham
- ½ cup diced white onion
- 2 cups shredded sharp cheese (divided)
- 6-quart oval
- In a small bowl whisk together the can of soup, milk, salt, pepper, and onion powder. Set aside. Add the potatoes, green beans, ham, onions and 1 cup of the cheese. Pour over the soup mixture. Stir everything together and take your spoon and flatten everything into an even layer.
- Cover and cook on LOW for 6 hours. When the cooking time is done, sprinkle over remaining cheese. Put the lid back on. Let the cheese melt, this will take only 5 minutes or so.
- Serve and enjoy!
I used my oval 6-quart Crock-Pot Brand slow cooker for this recipe.
You may also like: Slow Cooker Alpine Chicken (last month’s vintage recipe of the month)
Kathi says
August 15, 2016 at 12:38 pmMy family has been making what you call Ham and Potato dinner for hears. However, we use real finely diced red or yellow onion; 2 cups of 100% milk or half and half and 3 tablespoons butter. This is turned into a casserole dish and nuked in the microwave for 45 minutes. Or you can do 30 minutes in the microwave and 30 minutes in a 350 degree oven. I don’t have a problem cooking this in the crock pot but using Cream of Chicken soup – you have got to be kidding – yick. That ruins this dish.
Sarah Olson says
August 15, 2016 at 3:23 pmI understand some do not like cream of chicken. My family loves it, if you don’t make your own substitutions.
Kathi says
August 15, 2016 at 3:31 pmNot a problem. One other question – why do you show using real onions in your video and then use onion powder in the recipe? Curious. Kathi
Kris Catlin says
August 15, 2016 at 5:50 pmThe onion powder is used in the soup/milk mixture and the real onions are tossed in with everything else.
Sarah Olson says
August 15, 2016 at 6:21 pmI use both in the video and recipe.
Ash says
February 28, 2018 at 11:02 amAt what temp and how long would you cook this if you were to do in oven?
Jackie Svorinich says
August 15, 2016 at 12:54 pmLooks DELICIOUS!
Kris Catlin says
August 15, 2016 at 5:48 pmIf I want to double the ingredients, would I have to increase the time and how much if I did? This looks so good.
Sarah Olson says
September 18, 2016 at 1:37 pmI think an hour more if you were to double. Definitely keep the lid on during the cooking time!
Hamma says
August 15, 2016 at 5:59 pmI love Sarah Olsen’s way because of the cream of chicken soup. Thank you for sharing your ideas. For you “analytical readers,” keep your opinions silent and just eat!
Mary says
August 16, 2016 at 10:38 amHas anyone made this without the cheese? I guess I am the only person in the world that does not like cheese!!
linda says
August 16, 2016 at 11:41 amI would use cream of celery soup
Sarah Olson says
August 16, 2016 at 12:02 pmThat would be good too!
Becky says
August 19, 2016 at 9:16 amCould you use canned corn if you don’t have green beans?
Sarah Olson says
August 19, 2016 at 10:02 amI don’t see why not! Sounds really good actually.
Becky says
August 19, 2016 at 5:07 pmThank you for your recipe.Tried it with the corn and it was awesome!
mandyrstrickland79 says
November 8, 2017 at 8:02 amI’m making it now with cream of celery soup and corn instead of the cream of chicken and green beans. Hope it turns out well!
Hannah Laster says
September 1, 2016 at 7:22 amcould you use cream of mushroom
Sarah Olson says
September 1, 2016 at 7:42 amYes, that would work great!
Hannah Laster says
September 1, 2016 at 8:19 amThank you so much
Meryl says
July 26, 2017 at 7:57 amCould you use canned green beans?
Sarah Olson says
July 26, 2017 at 8:14 amI don’t see why not, I love canned green beans in crock pot recipes.
Louanne says
September 9, 2017 at 3:24 pmHow thick do you cut the potatoes?
Sarah Olson says
September 9, 2017 at 7:26 pmAbout a 1/4 inch thick